Semolina Flour Pizza

Method

1. Prepare the poolish: mix an equal weight of yeast, flour, and water (100% hydration). Cover and let ferment for 2 hours.
2. Transfer the fermented poolish to the bowl of a planetary mixer. Add water and semolina flour. Mix with the dough hook for about 10 minutes.
3. Add salt and continue mixing for another 5 minutes until the dough is smooth and elastic.
4. Turn the dough out onto a lightly oiled work surface. Divide into two equal pieces. Shape each into a ball.
5. Place each dough ball in a lightly oiled bowl. Cover with plastic wrap and let rise for 2 hours or until doubled in size.
6. Lightly oil two pizza pans. Transfer each dough ball to a pan and gently spread it to the edges with oiled hands. If the dough resists, let it rest for a couple of minutes.
7. Let the dough rise in the pans for another hour.
8. Season the first pizza: in a bowl mix tomato passata with a drizzle of oil and a pinch of salt. Spread evenly over the dough.
9. Bake in a static oven preheated to 220°C for 10 minutes.
10. Remove the pizza from the oven, add mozzarella (or other toppings of your choice). Return to the oven and bake for another 10 minutes.
11. For the second pizza (optional): top with tuna, sliced onion, and olives after adding mozzarella, then bake as instructed.
12. Serve immediately.